Our enzymes are formulated to deliver a wide range of applications including fine bakery, yeast raised dough and enriched dough.
Enzymes
Our enzymes are formulated to deliver a wide range of applications including fine bakery, yeast raised dough and enriched dough.
- – Enhances texture and volume
- – Increases shelf-life and freshness
- – Optimizes processing efficiency and cost savings
- – Improves eating experience
- – Decreases food waste and improved sustainability
Emulsifiers
Our bakery emulsifiers are produced to deliver a wide range of benefits to bakery applications
- – Improves shelf-life and anti-staling.
- – Enhances nutrition profile
- – Improves texture and mouthfeel
- – Enhances softness of crumb
- – Enhances dough stability and rheology
- – Enhances the total volume
- – Reduces costs
Gum Acacia
Our gum acacia forms better bakery applications, gum acacia as a product can prolong shelf life, increase nutrition profile and improve texture
- – Increases moisture stabilization in freeze/thaw or freeze/bake applications
- – Improves texture and stability, especially in gluten-free products
- – Extends shelf life including anti-staling properties
- – Improves elasticity
- – Enhances crispiness in snacks
- – Reduces breakage in crackers and cookies
- – Improves mouthfeel and texture
- – Increases soluble dietary fiber
Vitamins
Flour fortification is a safe nutrition intervention which is considered an essential procedure to improve productivity and reduce healthcare expenditures.
- – Develops the dough surface
- – Improves the maturing of the flour
- – Enhances the stability of the gluten
- – Improves nutrition value of bakery
- – Improves color of the final product